Classic Ground Turkey Patty with Gravy

If you ask me, ground turkey deserves way more credit than it gets.

These savory patties take a lean protein and turn it into something hearty and satisfying. Mixed with breadcrumbs, egg, and a hit of ground mustard, they’ve got flavor that holds its own.

They’re pan-fried until golden, then smothered in a rich mushroom gravy made with beef broth and butter. The gravy pulls everything together with that cozy, stick-to-your-ribs quality.

It’s comfort food that feels a little lighter, perfect for a weeknight dinner when you want something filling without the heaviness.

What Kind of Ground Turkey Should I Use?

When shopping for ground turkey, you’ll usually see options ranging from 93% lean to 99% lean, and the fat content really matters for this recipe. I’d recommend going with 93% lean ground turkey, which has just enough fat to keep your patties moist and flavorful without being greasy. The super lean varieties like 99% can end up dry and a bit bland, especially when you’re making patties. If you can only find the leaner stuff, don’t worry – just be extra careful not to overcook them, and the gravy will help add moisture back in. Some stores also carry a mix of light and dark meat ground turkey, which tends to be more flavorful than the all-white-meat versions.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground turkey: You can easily swap ground turkey for ground chicken, ground beef, or even a mix of ground pork and beef. Keep in mind that turkey is leaner, so if you switch to beef, you might want to drain some fat after browning.
• Breadcrumbs: Crushed crackers, panko, or even rolled oats work great as a binder. If you’re avoiding gluten, try almond flour or gluten-free breadcrumbs instead.
• Egg: No eggs? Use 3 tablespoons of milk or 2 tablespoons of mayo to help bind the patties together.
• Beef broth: Chicken broth or turkey stock work just fine here. The gravy will be a bit lighter in color but still tasty.
• Mushrooms: Not a mushroom fan? You can leave them out entirely or add extra onions, or try sliced bell peppers for a different flavor.
• Ground mustard: If you don’t have ground mustard, use 1 teaspoon of prepared yellow mustard or Dijon mustard instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey patties is overworking the meat mixture, which creates dense, tough patties instead of tender ones – mix just until the ingredients are combined and handle the meat gently when forming patties.

Ground turkey is leaner than beef, so it dries out quickly if overcooked, which is why you should remove the patties from the pan once they’re browned on both sides since they’ll finish cooking in the gravy.

Don’t skip making a proper roux with the butter and flour, as rushing this step or not cooking it for at least a minute will leave you with a gravy that tastes like raw flour and won’t thicken properly.

Finally, resist the urge to press down on the patties while they’re browning – this squeezes out all the juices and makes them dry, so just let them cook undisturbed until they naturally release from the pan.

What to Serve With Ground Turkey Patties?

These turkey patties with gravy are begging for some creamy mashed potatoes to soak up all that mushroom gravy goodness. I love serving them with a side of roasted green beans or glazed carrots to add some color to the plate. If you want to make it even heartier, try adding some buttered egg noodles or rice underneath the patties so the gravy can really get in there. A simple side salad or some dinner rolls on the side rounds out the meal nicely without making things too complicated.

Storage Instructions

Store: Keep your turkey patties and gravy in separate airtight containers in the fridge for up to 4 days. The gravy might thicken up a bit as it sits, but you can easily thin it out with a splash of broth when you reheat it.

Freeze: These patties freeze really well for up to 3 months. I like to wrap each patty individually in plastic wrap, then put them all in a freezer bag. You can freeze the gravy separately in a freezer-safe container, just leave a little room at the top since it’ll expand.

Reheat: Warm the patties in a covered skillet over medium-low heat with a little splash of water or broth to keep them moist. Heat the gravy separately in a small pot, stirring occasionally and adding extra broth if needed to get it back to the right consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 105-120 g
• Fat: 95-105 g
• Carbohydrates: 80-90 g

Ingredients

For the patties:

• 1.75 lb ground turkey (I like Butterball for a leaner, cleaner flavor)
• 1 egg
• 2/3 cup breadcrumbs
• 1/2 cup onion (diced into small 1/4-inch pieces)
• 1 tbsp ketchup
• 1 tsp garlic salt
• 1.5 tsp ground mustard (adds a sharp tang that cuts through the richness)
• salt to taste
• pepper to taste
• 1 tbsp olive oil

For the gravy:

• 1 tbsp olive oil
• 8 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 tbsp butter (I prefer Kerrygold for a richer, golden gravy)
• 1 tbsp flour
• 2 cups beef broth (I use Swanson Beef Broth for a consistent savory base)
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder

Step 1: Prepare the Turkey Patty Mixture

• 1.75 lb ground turkey
• 1 egg
• 2/3 cup breadcrumbs
• 1/2 cup onion
• 1 tbsp ketchup
• 1 tsp garlic salt
• 1.5 tsp ground mustard
• salt to taste
• pepper to taste

In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, ketchup, garlic salt, ground mustard, and a pinch of salt and pepper.

Mix gently with your hands until just combined—avoid overworking the mixture, as this will make the patties tough and dense.

Divide the mixture into 6-7 equal portions and shape each into a patty about 3/4-inch thick.

I like to make a slight indent in the center of each patty with my thumb; this helps them cook evenly and prevents them from puffing up in the pan.

Step 2: Brown the Turkey Patties

• 1 tbsp olive oil
• turkey patties from Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Once hot, carefully place the turkey patties in the pan, working in batches if needed to avoid overcrowding.

Let them cook undisturbed for 4-5 minutes until the bottoms develop a golden-brown crust, then flip and cook for another 3-4 minutes on the second side until browned (they don’t need to be cooked through at this point).

Transfer the browned patties to a clean plate and set aside.

Step 3: Sauté the Mushrooms and Remaining Onions

• 1 tbsp olive oil
• 8 oz mushrooms

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.

Add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until they begin to release their moisture and turn golden.

The mushrooms will add deep umami flavor to the gravy, so don’t skip this browning step.

Transfer the mushrooms to the plate with the patties.

Step 4: Build the Gravy Base

• 1 tbsp butter
• 1 tbsp flour
• 2 cups beef broth

Reduce the heat to medium and add the butter to the same skillet, allowing it to melt completely.

Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes to create a smooth paste (called a roux).

This toasted flour base will thicken your gravy while adding a subtle savory depth.

Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.

Step 5: Simmer and Finish the Gravy

• broth mixture from Step 4
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• turkey patties from Step 2
• mushrooms from Step 3

Increase the heat to medium-high and bring the gravy to a gentle boil, stirring occasionally, until it thickens slightly and coats the back of a spoon (about 2-3 minutes).

Stir in the Worcestershire sauce and onion powder, then return the turkey patties and sautéed mushrooms from Step 3 to the pan.

Reduce the heat to low, cover the skillet, and simmer gently for 10 minutes to allow the patties to finish cooking through and the flavors to meld together.

The gravy should coat the patties beautifully and the turkey should reach an internal temperature of 165°F.

Step 6: Plate and Serve

Transfer the turkey patties to a serving plate and spoon the rich mushroom and onion gravy generously over the top.

Serve immediately alongside creamy mashed potatoes or your favorite side dish to soak up the delicious sauce.

I prefer using quality Kerrygold butter in the gravy—the rich, golden color and slightly higher fat content really elevates the final dish compared to standard butter.

Classic Ground Turkey Patty with Gravy

Delicious Classic Ground Turkey Patty with Gravy recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 1750 kcal

Ingredients

  

For the patties::

• 1.75 lb ground turkey (I like Butterball for a leaner, cleaner flavor)
• 1 egg
• 2/3 cup breadcrumbs
• 1/2 cup onion (diced into small 1/4-inch pieces)
• 1 tbsp ketchup
• 1 tsp garlic salt
• 1.5 tsp ground mustard (adds a sharp tang that cuts through the richness)
• salt to taste
• pepper to taste
• 1 tbsp olive oil

For the gravy::

• 1 tbsp olive oil
• 8 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 tbsp butter (I prefer Kerrygold for a richer, golden gravy)
• 1 tbsp flour
• 2 cups beef broth (I use Swanson Beef Broth for a consistent savory base)
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder

Instructions

 

• In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, ketchup, garlic salt, ground mustard, and a pinch of salt and pepper. Mix gently with your hands until just combined—avoid overworking the mixture, as this will make the patties tough and dense. Divide the mixture into 6-7 equal portions and shape each into a patty about 3/4-inch thick. I like to make a slight indent in the center of each patty with my thumb; this helps them cook evenly and prevents them from puffing up in the pan.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the turkey patties in the pan, working in batches if needed to avoid overcrowding. Let them cook undisturbed for 4-5 minutes until the bottoms develop a golden-brown crust, then flip and cook for another 3-4 minutes on the second side until browned (they don't need to be cooked through at this point). Transfer the browned patties to a clean plate and set aside.
• Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until they begin to release their moisture and turn golden. The mushrooms will add deep umami flavor to the gravy, so don't skip this browning step. Transfer the mushrooms to the plate with the patties.
• Reduce the heat to medium and add the butter to the same skillet, allowing it to melt completely. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes to create a smooth paste (called a roux). This toasted flour base will thicken your gravy while adding a subtle savory depth. Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
• Increase the heat to medium-high and bring the gravy to a gentle boil, stirring occasionally, until it thickens slightly and coats the back of a spoon (about 2-3 minutes). Stir in the Worcestershire sauce and onion powder, then return the turkey patties and sautéed mushrooms from Step 3 to the pan. Reduce the heat to low, cover the skillet, and simmer gently for 10 minutes to allow the patties to finish cooking through and the flavors to meld together. The gravy should coat the patties beautifully and the turkey should reach an internal temperature of 165°F.
• Transfer the turkey patties to a serving plate and spoon the rich mushroom and onion gravy generously over the top. Serve immediately alongside creamy mashed potatoes or your favorite side dish to soak up the delicious sauce. I prefer using quality Kerrygold butter in the gravy—the rich, golden color and slightly higher fat content really elevates the final dish compared to standard butter.